Cheesy Birria Enchiladas Recipe

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Cheesy Birria Enchiladas Recipe

Introduction

If you love the bold, smoky, and deeply satisfying flavors of Mexican cuisine, Birria Enchiladas are about to become a new favorite at your table. Combining the rich, slow-cooked essence of traditional birria with the comforting, cheesy layers of enchiladas, this dish brings together the best of both worlds.

Birria originated in the Mexican state of Jalisco, traditionally made with goat or beef braised in a savory blend of dried chilies, spices, and herbs. Its popularity has soared worldwide, thanks to the rise of birria tacos served with consommé for dipping. Enchiladas, on the other hand, are a classic Mexican comfort food—corn tortillas filled, rolled, and smothered in sauce and cheese.

By marrying these two icons, you get a dish that is hearty, flavorful, and perfect for family dinners, gatherings, or meal prep. It’s a labor of love, but the results are so worth it.

Why You’ll Love This Recipe

  • Rich, bold flavor – layers of smoky chili sauce, tender birria, and melted cheese.
  • Perfect for leftovers – use birria meat and consommé from another meal.
  • Crowd-pleaser – a beautiful, shareable dish for potlucks or celebrations.
  • Customizable – adjust spice levels, cheese varieties, or add toppings to your taste.

Ingredients

For 6–8 servings

Birria Meat

  • 3 pounds beef chuck roast (or short ribs, brisket)
  • 4 dried guajillo chilies
  • 3 dried ancho chilies
  • 2 dried pasilla chilies
  • 2 medium tomatoes, roasted
  • 1 white onion, quartered
  • 6 garlic cloves
  • 3 cups beef broth
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 teaspoon cumin seeds (or ground cumin)
  • ½ teaspoon ground cloves
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste

Enchiladas

  • 12 corn tortillas
  • 2 cups birria consommé (reserved from cooking meat)
  • 2 cups shredded birria meat
  • ½ cup crumbled queso fresco (optional, for topping)
  • 2 cups Oaxaca cheese (or mozzarella, Monterey Jack, or a blend)
  • 2 tablespoons vegetable oil

Garnish

  • Fresh cilantro, chopped
  • White onion, finely diced
  • Lime wedges
  • Mexican crema or sour cream

Preparation Time

  • Prep time: 30 minutes
  • Cooking time: 3 hours (including birria)
  • Assembly and baking: 25 minutes
  • Total time: About 4 hours (largely hands-off)

Step-by-Step Instructions

Step 1: Prepare the Chili Sauce

  1. Remove stems and seeds from dried chilies.
  2. Toast chilies lightly in a skillet until fragrant, about 1–2 minutes.
  3. Place in hot water and soak for 15 minutes until softened.
  4. Blend soaked chilies with roasted tomatoes, onion, garlic, and a little broth until smooth.

Step 2: Cook the Birria

  1. Season beef generously with salt and pepper.
  2. In a Dutch oven, sear meat in oil until browned on all sides.
  3. Pour chili sauce over beef. Add broth, bay leaves, cinnamon, cumin, oregano, paprika, and cloves.
  4. Cover and simmer on low for 3 hours (or until beef is fall-apart tender).
  5. Shred meat and reserve the rich consommé for the enchilada sauce.

Step 3: Prepare Tortillas

  1. Lightly fry each tortilla in a skillet with a thin layer of oil, 15–20 seconds per side.
  2. Dip each tortilla into the consommé to coat, shaking off excess.
  3. Set aside on a plate for assembly.

Step 4: Assemble Enchiladas

  1. Preheat oven to 375°F (190°C).
  2. Spread a thin layer of consommé on the bottom of a baking dish.
  3. Fill each tortilla with shredded birria and a sprinkle of cheese. Roll tightly and place seam-side down in the dish.
  4. Pour additional consommé over enchiladas, then top with remaining cheese.

Step 5: Bake

  1. Cover dish with foil and bake for 15 minutes.
  2. Uncover and bake an additional 10 minutes, or until cheese is melted and bubbly.

Step 6: Garnish and Serve

  1. Sprinkle enchiladas with fresh cilantro, diced onions, and queso fresco.
  2. Serve hot with lime wedges and a drizzle of Mexican crema.
  3. Enjoy with a side of rice, beans, or a fresh salad.

Flavor Profile

These Birria Enchiladas are:

  • Deeply savory from slow-cooked beef and consommé.
  • Smoky and earthy thanks to the dried chilies.
  • Tangy and fresh when topped with lime and onion.
  • Cheesy and comforting, bringing it all together.

Variations

  • Spicy kick: Add chipotle peppers or arbol chilies for heat.
  • Chicken Birria Enchiladas: Swap beef for chicken thighs, cooked in the same sauce.
  • Cheese enchiladas: Use only cheese and consommé for a vegetarian option.
  • Skillet version: Layer tortillas, birria, sauce, and cheese like a lasagna instead of rolling.

Serving Suggestions

  • Mexican rice and refried beans make classic side dishes.
  • Pico de gallo or guacamole add brightness.
  • Pickled red onions balance the richness.
  • A light green salad with lime dressing complements the heaviness.

Storage and Make-Ahead

  • Refrigerator: Store leftovers in an airtight container for 3–4 days.
  • Freezer: Wrap enchiladas tightly in foil and freeze up to 2 months. Reheat in the oven at 350°F.
  • Make-ahead: Birria can be cooked 1–2 days ahead; assemble and bake enchiladas when ready.

Nutrition (Per Serving, approx.)

  • Calories: 490
  • Protein: 32g
  • Fat: 28g
  • Carbohydrates: 28g
  • Sodium: 880mg
  • Fiber: 4g

Nutrition will vary depending on meat cuts, cheese, and portion sizes.

Tips for Success

  1. Don’t skip frying tortillas – prevents them from breaking during rolling.
  2. Use Oaxaca cheese if possible – it melts beautifully and complements the birria.
  3. Layer consommé generously – keeps enchiladas moist and flavorful.
  4. Let them rest 5 minutes before serving so flavors settle.

Frequently Asked Questions

Can I make this recipe with store-bought birria?
Yes! If you have access to premade birria or leftovers, you can skip directly to the enchilada assembly.

Are corn tortillas necessary?
Corn tortillas are traditional and hold up better than flour tortillas, which can get soggy.

What’s the difference between birria enchiladas and regular enchiladas?
The use of birria meat and consommé sauce sets these apart, giving them a smoky, slow-cooked depth unlike standard enchilada sauces.

Can I make them less spicy?
Yes, simply reduce the amount of dried chilies and remove seeds for a milder sauce.

Conclusion

Birria Enchiladas are a hearty, flavor-packed twist on two iconic Mexican dishes. With tender shredded beef, smoky chili consommé, and gooey melted cheese wrapped in corn tortillas, this recipe is a surefire hit for family dinners and festive occasions alike.

Whether you make the birria from scratch or repurpose leftovers, these enchiladas will leave everyone asking for seconds. So grab your tortillas, fire up the oven, and bring a taste of Jalisco to your table tonight!

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